Name: Indulgent Burnt Basque Cheesecake in a Loaf Pan Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 5 h
Cuisine: Spanish
Ingredients: 16 oz Full-Fat Cream Cheese (Room temperature); 3/4 cup Granulated Sugar (Dissolved in mixture); 3 large Eggs (At room temperature); 1 cup Heavy Cream (Can substitute with lighter cream); 1/4 cup All-Purpose Flour (Gluten-free alternatives work); 1/4 teaspoon Salt (Enhances sweetness); 1 cup Whipped Cream; 1 cup Fresh Berries; 1/2 cup Caramel Sauce (For drizzling on top)

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Introduction

Experience the decadent delight of an indulgent Burnt Basque Cheesecake prepared conveniently in a loaf pan. This rich and creamy dessert features a beautifully caramelized top and a smooth, velvety center that will captivate your taste buds.

The image shows a smooth, dense pound cake sliced to display its inside. The cake has one main layer that is light yellow and soft-looking with a slightly crumbly texture. It is topped with a thin, shiny brown crust that covers the top surface and wraps slightly down the sides. The top crust has a crack running through the middle, revealing the moist cake inside. The cake sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz Full-Fat Cream Cheese (room temperature)
3/4 cup Granulated Sugar (dissolved in mixture)
3 large Eggs (at room temperature)
1 cup Heavy Cream (can substitute with lighter cream)
1/4 cup All-Purpose Flour (gluten-free alternatives work)
1/4 teaspoon Salt (enhances sweetness)
1 cup Whipped Cream (for serving)
1 cup Fresh Berries (for serving)
1/2 cup Caramel Sauce (for drizzling on top)

Instructions

Step 1: Preheat the oven to 400°F (200°C).
Step 2: In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Step 3: Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
Step 4: Gently fold in the heavy cream, flour, and salt until fully combined and smooth.
Step 5: Pour the batter into a greased and lined 9×5 inch loaf pan, spreading evenly.
Step 6: Bake for about 45 minutes, or until the top turns a deep golden brown and the center still has a slight jiggle.
Step 7: Let the cheesecake cool at room temperature before moving it to the refrigerator.
Step 8: Chill in the refrigerator for at least 4 hours, preferably overnight, to set properly.

Tips & Variations

For a lighter version, substitute heavy cream with half-and-half, but expect a slightly less rich texture.
Use gluten-free flour to accommodate dietary restrictions without compromising flavor.
Add a splash of vanilla extract to the batter for an extra layer of aroma and flavor.
Serve with a sprinkle of powdered sugar for an elegant touch along with fresh berries and whipped cream.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Reheat portions gently at room temperature for 10–15 minutes if preferred warm. Leftovers can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A close-up view of a rectangular loaf cake with a smooth, shiny dark brown top layer that has a crack down the middle, revealing a creamy interior. The cake has two main layers: a thin, glossy, dark brown outer crust surrounding a thick, creamy pale yellow inside that looks dense and soft. The sides of the cake show a consistent brown crust encasing the light filling. Two slices are placed on the same white marbled surface in the background, showing the interior texture clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan size?

Yes, but baking times may vary. A loaf pan around 9×5 inches works best for even cooking; adjust as needed and keep an eye on the cheesecake’s color and texture.

Why does the center need to jiggle when done?

The slight jiggle indicates the cheesecake is still creamy inside and will firm up as it cools. Overbaking will result in a dense, less creamy texture.